Toss the grated zucchini with 0.5 teaspoon of salt in a colander and let it sit for 10 minutes to draw out excess moisture.

Transfer the zucchini into a clean dish towel or cheesecloth and wring vigorously over the sink to squeeze out as much water as possible.

In a medium mixing bowl, whisk together the beaten eggs, minced garlic, scallions, parmesan, flour, cracked black pepper, and remaining 0.3 teaspoon salt. Fold in the drained zucchini until evenly combined.

Heat 22.5 ml of olive oil in a large non-stick skillet over medium-high heat. Drop mounds of batter (about 60 ml each) into the pan, lightly pressing each into a flattened disc.

Fry for 3 to 4 minutes until deeply golden brown underneath, then flip and fry the other side for an additional 3 minutes. Transfer to a paper towel-lined plate.

Add the remaining olive oil to the skillet and cook the rest of the batter following the same method. Serve hot with garlic yogurt or sour cream.